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Sunday, November 28, 2010

Chicken/Turkey Tetrazzini

8oz Pasta, cooked per package directions (I used GF Rice and Corn Pasta)
3 Tbs Butter
3 Tbs Flour (I used GF)
1/4 tsp Black or Cayenne Pepper
1 tsp Salt
1-3 tsp Garlic Powder (to your liking)
2 cups Chicken Broth
3/4 Cup Half and Half
2 cups Cooked, diced Chicken or Turkey
3/4 Cup Parmesan
1/4 Cup Parmesan (for the top)

Melt butter in pan. Add flour. Cook for a few minutes, stirring. Add salt, pepper, garlic. Stir in broth. Bring to boil, simmer until slightly thick. Stir in cream, chicken, cheese. Add pasta. Pour in 9x9 dish. Top with remaining parmesan cheese. Bake at 375 about 20-30 minutes, until bubbly.

***I usually double, and put in a 9x13 dish. We just made this with leftover Thanksgiving turkey, but usually make it with chicken. I'm thinking about adding some spinach too! Hubby's favorite meal!!!***